(Maybe beansprouts before the broccoli. All are raw except the beetroot)

Diced to avoid flying fragments when spoon feeding, and because you fit more in a tub. Yeah, oxidation is an issue in cutting – maybe I should mix in the olive oil after dicing to reduce oxygen access.

Plastic because it avoids blunting blades, and tubs because cutting against the side is less messy/effort than on a board, and catches most flying fragments, and enables lidding the tub to shake all the ingredients at the end.

Tubs because you can browse with less crockery, space, flat surfaces, and when you’re hungry, or on the move, or working. Steel tub because they are tall enough to keep the spoon permanently, and to avoid phthalates from plastic. Tubs transport with less leaks and go well in rucksacks.

M&S chocolate tubs are the best engineered of all tubs of that shape and intending to have sealable lids – as demonstrated by shaking hot water in one – the lid blows off without a hiss and with a big bang.

Cooking has more carbon footprint than the footprint getting it to your fridge. And destroys the reason you should be eating food. Drink the vegetable water, which is likely to have less chemicals if organic. I doubt washing removes much of the pesticide.

Meat has more carbon footprint than than the rest of your kitchen, euphemistically speaking.